Sugar syrup is a staple of cocktails and sorbet bases. It’s super easy to make and can be stored in the fridge. 1:1 hot-process simple syrup should last around 1 month, while 2:1 syrup should last 6 months. According to … Continue reading
Blog Archives
Braised Lettuce, Bacon and Peas
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This recipe started it’s life as a saved link from the amazing Gourmet Traveller magazine. After cooking it and playing around it very slightly, this is my version. It’s quick to prepare and cook and makes a great side dish … Continue reading
Moscato, Lime and Rosewater Sorbet
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I first discovered this dessert in Victoria when visiting Carly (one half of Carly and Emily – season 3 MKR). We spent the day out and about and visited the winery they had showcased at their Instant Restaurant during My … Continue reading
Emma’s Food Dream – I need your help
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What do you do when you’ve got as many photos of food as you do friends on your phone? What do you do when life has recently thrown more lemons that you thought possible? You take that as a sign … Continue reading
Moroccan Spiced Lamb “Tagine” with Herb Yoghurt (the short on time cheat’s version)
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I really enjoy a warm stew for winter. This one has great depth of flavour, but is a little more exotic that the regular beef stew I’d whip up on a weeknight. This recipe is easy and fast. By using … Continue reading
Pressure Cookers
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Pressure cookers have been around since the 1860s. They are a great, time-saving, money-saving, power-saving kitchen gadget. I love mine and use it most nights. Pressure cookers can speed up the time it takes to cook meals. Soup or stew … Continue reading
Gnocchi – make it like a boss!
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I love gnocchi. I really love it! But finding good gnocchi is harder than it should be. It’s hit-and-miss in restaurants and buying frozen packs or vacuum packed long life stuff from supermarkets has never worked out for me. Good … Continue reading
Removing Preservatives from Wine (and other drinks)
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I love a glass of wine as much as the next person. But I do find that I can react badly to the sulphites that are used as a preservative in wine, Champagne or sparkling wine. I tend to suffer … Continue reading
Sherbet (molecular gastronomy)
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One of the best things about being a kid is experimenting in the kitchen. By using three common kitchen ingredients you can make your very own sherbet. This recipe is one I have invented, but if you experiment further and … Continue reading
Dry Ice – safety and suppliers
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While dry ice is great fun to experiment with, safety is very important. Please treat it with the respect it deserves and take note of the instructions and information below. SAFETY Dry ice is very cold (minus 78.5 degrees Celsius). … Continue reading